Holiday tips: November 2007 Morsel
Published: November 6, 2007
Sharpen the knife — here come the holidays. What’s a person to do with the same old, same old?
Well, guess what? It doesn’t have to be that way. If you are doing a carving station, let me give you some alternative suggestions. If a turkey is a must, instead of doing a breast, have them do a whole turkey. Yes, just like the one on the Thanksgiving table or, better yet, a deep-fried turkey. Everyone loves deep-fried turkeys because they are much moister than your average banquet turkey breast.
Some other options if budget is an issue: barbecue brisket of beef or N.Y. strip, which is less expensive than tenderloin. If money is not an object, do a carving station with beef Wellington or rack of lamb, or an orange ginger duck fajita station.
Bon appetit!
— Claire R. Gould
Claire R. Gould is the owner of Rx for Catering, LLC, a culinary and logistics company that works globally negotiating and designing menus for meetings and events. Her company has done work for Coca-Cola, IBM, Honeywell and Randstad, among others. Gould teaches and writes about culinary and banquet trends and topics, and publishes a quarterly online newsletter “The Claire Diaries.” If you have any feedback for her, please leave a comment.
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